Our bhajis are egg-free so everyone can enjoy them.
4 as a starter or canapé. Makes 10.
- 75g gram flour
- 40g rice flour *
- 1 tbsp butter, melted
- Juice of 1/2 lemon *
- ½ tsp turmeric *
- 1 tsp ground cumin seeds *
- 1 inch ginger, grated
- 2 cloves of garlic, finely chopped
- 2 onions, thinly sliced
- Vegetable oil
- Lemon wedges to serve
* Available at Holland & Barrett
For the dip:
- 50g Greek yoghurt
- 1 garlic clove, crushed
- 10g mint, shredded
Mix the flours, butter and lemon together with cold water until you have a ‘just’ pourable consistency.
Add in the spices, ginger and garlic and then stir through the onion.
Fill a large pan up to a third with the oil and then heat until a cube of bread browns in 30 seconds. Fry small spoonfuls of the mixture in batches for 2-3 minutes or until golden and crisp and drain on kitchen towel.
Sprinkle with salt while they are still hot. Let the bhajis cool slightly while you make the dip.
Combine the yoghurt and garlic with a good sprinkle of salt and then gently stir in the mint. Serve the bhajis with the dip and lemon wedges.
Shop our Food & Drink